Coconut Cream Pudding Cookies
These Coconut Cream Pudding Cookies are incredible! So supremely soft & chewy and filled with amazing coconut flavor and white chocolate.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Cookies, Dessert
Cuisine: American
Servings: 18 -20
Author: Hayley Parker, The Domestic Rebel
- 1 box vanilla sugar cookie mix I like Krusteaz
- 1 egg
- 1/2 cup (1 stick) butter softened
- 2-3 Tbsp milk or oil
- 1 (3.4 oz box) instant coconut cream pudding mix (just the dry mix)
- 1 tsp coconut extract optional but adds great flavor
- 1 cup white chocolate chips
Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
In a large bowl, stir together the sugar cookie mix, egg, softened butter, milk, instant pudding mix and the coconut extract until a soft dough forms. You may have to knead it together with your hands. You can add a little more milk or oil, one Tbsp at a time, until dough is soft and workable. Stir in the chocolate chips.
Drop rounded Tablespoonfuls of dough onto the baking sheets about 2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies will be golden brown and just barely set. Do not over-bake. Cool completely before serving.